Slow-Cooked Lamb Shanks with Desert Pepperberry and Rosemary
Fall-off-the-bone lamb shanks slow-braised in a rich sauce infused with Australian desert pepperberry and fresh rosemary for a fragrant, hearty meal. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs each) lamb shanks, olive oil, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (about 1.5 lbs each) lamb shanks
- 3 tbsp olive oil
- 2 large, diced into 1/2-inch pieces carrots
- 2, diced celery stalks
- 1 large, diced brown onion
- 4, minced garlic cloves
- 1 cup dry red wine
- 3 cups beef broth
- 2 tbsp tomato paste
- 3 fresh rosemary sprigs
- 2 tsp ground dried desert pepperberry
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Season 4 lamb shanks with 1.5 tsp salt and 1 tsp black pepper, then sear in the oil, turning to brown all sides for about 8 minutes total. Remove and set aside.
- Step 2: Add 2 diced carrots, 2 diced celery stalks, and 1 large diced onion to the pot and sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
- Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until slightly reduced.
- Step 4: Stir in 3 cups beef broth, 2 tbsp tomato paste, 3 sprigs fresh rosemary, and 2 tsp ground desert pepperberry. Return the lamb shanks to the pot, ensuring they are mostly submerged.
- Step 5: Cover and place in the oven, braising for 3 hours until meat is tender and falling off the bone. Remove rosemary sprigs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shanks with Desert Pepperberry and Rosemary take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Shanks with Desert Pepperberry and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shanks with Desert Pepperberry and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb Shanks with Desert Pepperberry and Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb Shanks with Desert Pepperberry and Rosemary?
Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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